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December 2017

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Next Event:

December 2017

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Goat Cheese Crostini

ExtraOrdinaireherbedgoatcheese

Here is a beautiful delicious hors d’oeuvre recipe for your next party.

  1. 1 Local French baguette
  2. 1 lb The Old Windmill Dairy ExtraOrdinaire
  3. 3 oz of fresh basil
  4. 8 oz Sundried tomatoes
  5. 4 tablespoons of olive oil
  6. 1 garlic clove crushed
  7. 1/4 tsp of sea salt.

In a skillet caramelize crush garlic with a 4 tablespoons of olive oil and salt .  Slice your baguet into 1/4 inch crostini. Base the sliced baguettes. Toast in the in the broiler until golden and crisp. Remove the crostini from the oven. Chop fresh basil finally. Keep a few whole leaves to garnish the finished crostini. Mix the fresh basil in the goat cheese. Top the crostini with an once of The Old Windmill Dairy ExtraOrdinaire (plain goat cheese). Then add minced sundried tomatoes 1/2 once. Drizzel to taste olive oil with minced garlic and salt. Garnish with a leaf of fresh basil.

Makes about 16 crostini.

 

What makes it Fall on the farm?

brigittabarnear

It is Fall in case you did not know. You ask what clued me in besides the weather? The cows are looking for a mate and the goats are in rut. While cows are able to breed every 21 days, goats only come into rut in the Fall. It is funny to watch the mating rituals of goats. It is something we see on the farm every Fall. This year is different as we now have cows on the farm. We had hopes to have the cows artificially inseminated, however this has been more difficult than previous thought. Hopefully within the next week we will be bringing a bull to the farm.

Here is another trivia about our animals. Did you know goats gestation time is 5 months. We expect to have kids in January as most of them are already bread. It seems Fall started late July this year with the cool temperatures. Cows on the other hand have a longer gestation period of nine months. Hopefully next Spring we will have more kids.

Campaign to Go Green – Using Solar Energy.

beautifulshadestruct_solar    What does it mean for our dairy to have 90 to 100% solar energy. That is the question we ask in our mission to become sustainable. When Michael and I discuss having solar energy we think of the dairy becoming financially stable. Utility costs to run walk in refrigerators, freezers, lights, heating, air conditioning, well pump, milking pumps etc. is one of the top 3 main costs of our dairy. When we think about what we could save in energy, we are inspired that we could actually employ another member of our community full time at the dairy. Using solar energy also means that the dairy becomes more earth friendly by releasing fewer carbons.

By building just 2 independent solar stands we could provide more shade for our dairy goats. It is exciting that installing solar energy could actually help our goats against the harsh weather.

With your support in our fund raising campaign we step closer to having a longer sustainable future. By saving money we can embark on our next goal to have our own fodder system. A system to grow 2/3 of the feed consumed by our animals. This entails growing barely sprouts which can be organic and non – gmo.

Looking back we first had a vision to have an artisan goat dairy that produces quality award winning cheeses. Now as we move forward with our award winning pcheese we want to become Earth Friendly, Go Green, and Become more sustainable.

We hope that you will join us and support us in our venture. We want to acknowledge Positive Energy to helping us develop this campaign and Edible Santa Fe.

Renewable Energy

Going solar has been a dream for Michael and I. We are putting our heads together to work with any viable grants and fund raiser to install this renewable energy source. Our idea is to have it installed so that it will provide shade structure for our goats and cows. This project may take a year to

solarshadestructure

raise the funds. But I think this is an exciting opportunity. The idea of making cheese off the grid is spectacular. And to think that the solar panels will give a second benefit of providing shade to our goats.  We are thinking of having several rewards for contributors to our fundraising campaign. We are entertaining $100.00 cheese club membership, a cheese shipment, t-shirts and a fundraising dinner and or brunch. Stay tuned as we piece this puzzle together. If you have any suggestions, pleas let us know through our facebook page.

Mother’s Day Cheese and Chocolate Pairing

Have you heard? We are bringing it back by popular demand our cheese and chocolate pairing. I am excited to work with a local chocolatier to develop a pairing between 5 of our cheeses and 5 of his exquisite chocolates. Join us for a delicious local lunch. It is going to be an a relaxing and charming afternoon. Space is limited. Reserve now.

Wine and Cheese Pairing

 

Being a Farmer and building community.

As a board member of New Mexico Farmers Marketing Association I worked with a great group of people to develop our agenda this year. Stay tuned as we research marketing techniques that help the local farmer. I am really excited to be a part of this organization and help our start excel at agriculture.

Capers and Garlic

Capers and Garlic

Fiery Food Show – Ed’s Pics

lustymonkcharki_sized_3raspberryfarmlogo_1

Ed’s pics at the Fiery food show. I got have some mustard, jam and and lamb jerky. It is awesome


Kids waiting to be fed    It is just a matter of time before there are sweet baby kids at the farm. The expecting mothers are getting plumper by the minute. Life is about to change for quite tranquil feeling to an exciting buzz. Michael and I are rested from our winter break and are excited to resume our busy schedules. This weekend we will be at Casa Rondena sampling and selling our award winning cheeses in preparation for Valentines. Next weekend we will celebrate in Velarde Black Mesa Wine barrel tasting. We hope to see you there!

Stay tuned as we will post pictures of the new born babies and start opening up for tours.

Monthly Cheese Club

oldwindmilldairy-localhero   The Old Windmill Dairy has redesigned our Monthly Cheese Club. Now you can get our wonderful cheeses for just $25.00 per month. When you sign up for a monthly delivery spot at either Casa Rondena, Bosque Baking or Hartford Square you will be sent an email offering you a list of cheeses that are available for your selection. Choose three from the list and these will be packaged up and delivered to the store of your choice.

We offering our specialty cheeses that you can not always find in the store such as; Fresh Mozzarella beautifuly packaged in olive oil, Cajeta (Condensed, Carmel made from Jersey Milk), Farm Fresh Butter, Triple Cream Style Brie, Cheese Curds, and our wonderful selection of chevre. If you have questions send us an email at info@towdairy.com

The Old Windmill Dairy earns Local Hero Award

edible-localhero oldwindmilldairy-localhero theoldwindmilldairy

Edible Santa Fe is a great local food magazine. Both Walt and Stephaney are great supporters of New Mexico Farmers.

Check out the rest of this issue at http://issuu.com/ediblesantafe/docs/esf-winter-2013

Farm Stand is open Sundays.

farmstandCome and get it! No really we have cheese and goat bi products for those gardeners. The stand is now open Sundays from 10am till 2pm. Come say hi to Elli our new intern. She is working the stand.

 

We are located just North of Estancia, between Howell Rd (where the Mormon Church is) and Marshall Rd just 2.3 miles West of Hwy 41. It is easier to find us coming down Howell because there is a street sign at 2.3 miles. Turn here on Paso Ranch Rd., heading North. We are at 52 Paso Ranch Rd. Note: GPS does not work well and the roads are a little rough.

Waffles and Goat Cheese

FigsNCreamMMM be still my heart. Fresh and hot waffles with a dabble of Figs N Cream goat cheese (Our Figs in Cream is Fresh Chevre with a beautiful Fig preserve). Add a drizzle of Maple syrup to sweeten this treat. I garnished with dates.

Scrambled Eggs and Cheese Curds

Cheese CurdWhat could make Sundays better you ask? Scrambled eggs, fresh cheese curds and New Mexico Green Chile. In a non stick skillet on high heat cook your cheese curds till they start melting. Add your eggs scrambled with a dollup of fresh cream. After the eggs start to cook add a little New Mexico Green chile and cook the eggs to the texture you like. Salt and Pepper as you desire.

Fried Cheese Curds

Cheese CurdCheese curds are so delightful. They make your heart sing. For a extra treat try cooking them on high heat in a non stick skillet. Do not add oil. Cook them till they crisp on both sides. Then top a grilled Portobello Mushroom and a slice of tomato. Add a drizzle of balsamic vinegar for an extra snap.

Farm Stand is open today – Sunday from 10am to 2pm.

Farm Stand is open today from 10am to 2pm. Come on by sample some cheese and say hi to the goats. We have many treats available today. Of Coarse the staff we be hanging out preparing for upcoming events and making repairs on the farm.

Directions:  From Moriarty: Head 11 miles South on Hwy 41. About 2 miles past the McIntosh post office turn right (west) on Marshall and travel 2.3 miles. At the unmarked dirt intersection turn South (Left) and we are half way down the road on your right. 52 Paso Ranch Rd between Howell Rd and Marshall Rd.

Check our Google Calendar for Farm Stand Hours.

http://theoldwindmilldairy.com/calendar/

Oktoberfest New Mexico Beer Fest

CheeseVarietyIt was a smashing hit at the state fair yesterday. To my dismay, there were thousands of artisan beer lovers. I honestly thought this would be a small event and we would have only a few people coming by to see us. I was delighted to be wrong as there were 32 people waiting in line for a continuous 6 hours.

Many people enjoyed our award winning Chili N Hot Chevre, Holy Chipotle Chevre and East Meets West (Wasabi and Chives) chevre. I met with a few long time customers who had no idea we make gouda, cheddar, McIntosh cave aged goat cheese, Java Stout Gouda or triple cream style brie one of which is called Wheeler Peak.

The second thing I was amazed about is how patient and polite everyone was. I honestly want to thank everyone who came by to check us out. I know Greg, Susan, Michael and I were grateful to have the opportunity to talk to you all. Thanks for your support.

 

Sincerely,

Edward Lobaugh

Corrales Farmers Markets Starts today

IMG_0107Corrales Farmers Market welcomes The Old Windmill Dairy. We want to thank all our patrons for supporting us. Say hi to Lasandra while you are there. She is our new farmers market sales person who started with us this season. Some of you may have seen her at the Los Ranchos Farmers Market on Saturday.

She has been a dear friend of mine for 15 years or more. If you want to know what to do do with the cheese just ask her. She is full of great ideas and recipes. She is a convert as well. She was not sure she liked goat cheese until she had our cheese. If you have a special request for the market, please email us at info@towdairy.com or ask Lasandra.

I know many people would like to have goat milk. We have contemplated bottling milk for years. Initially we did not have the funds to buy a bottler. Now that we are a full time cheese facility we have out grown the room to bottle. I am not saying we will not bottle milk, but I am saying it will be a few years as we need to expand our facility. What will help is your continued support so that some day we have the funds to expand.

 

Beginning and Advanced Making Cheese Classes for Oct and Dec

Making CheeseAs you may have read Better Homes and Gardens magazine has named The Old Windmill Dairy as the one of the great boutique dairies to experience in New Mexico. We are now offering our well reviewed cheese making classes this fall. Our beginning cheese making class is scheduled for Sunday, October 13th from 11am to 2pm.  We have a special Holiday Advanced Making Cheese class Sunday, December 15th from 9am to 3pm.

Sign up now as space is limited and the next class to be held scheduled for 2014.

  

Alamogordo Tulorosa Wine Festival Saturday and Sunday 9/21-9/22

Sandia Sunrise Smoked GoudaCome visit us at the Alamogordo Tulorosa Wine Festival. It is just two hours away form Moriarty. What a beautiful town this is. I cant wait to meet the people here. We brought a great assortment of our chevre, smoked gouda, cheddar, McIntosh, Traditional Goat Brie and Manzano Blue Moon.

Cheese Tasting at New Mexico State Fair.

Check out what Stuart Dyson on channel 4 has to say about New Mexico Cheese.
 

Fried Cheese Curds

Cheese CurdMy favorite way to have cheese curds is when they are warm and toasty. Take a container of these wonderful curds and put them in a non-stick skilet. Turn the heat to high. Do not add oil.  Melt them down to they become almost watery. Turn down the heat to crisp them up.

For an extra treat, grill a portabella mushroom and a slice of tomatoe. Layer the toasted cheese curds on your roasted portabela mushroom than a grilled slice of garden fresh tomatoe. Drizzle a little balsamic vinegar on top then serve.

It’s out of this world.

911 Cheese Emergency

We recently heard from a client that is having a crisis because she is addicted to our fresh, squeaky, buttery, salty and delightful cheese curds.

Ever Popular cheese Curds

Ever Popular cheese Curdsrds.  Don’t laugh this could happen to you.

At festivals like the Bernalillo / New Mexico Wine Festival we fry them up so the hot, squeaky and every satisfying. The delightful aroma is enough to make your mouth water.

If you have had them, you can get them fresh at the Los Ranchos de Albuquerque Farmers Market, Downtown Growers Market, Eldorado Farmers Market, Los Ranchos Farmers Market and Santa Fe Farmers Market while Farmers market is in season till the end of Ocotober.

Don’t panic you can still get them in the winter! Sign up on our website for our cheese club. When you receive our email select cheese curds and other items to be delivered to a shop near you.

Darn they are good!

Community Support Agriculture

An amazing dining experience.

Local Support by Chefs and Local Residents is the crux to our success.

Community Supported Agriculture or CSA are a great way to support your local farmer. Here at The Old Windmill Dairy we call our CSA our Cheese Club. The cheese club/CSA was developed to improve our financial stability in the winter by continuing our ability to sale direct to consumers like yourself. Farmers markets are a natural way for us to sale directly, however these opportunities decrease in the winter. It is important for us to maintain our loyalty and commitment to our consumers through the winter when there are fewer farmers markets.

Help us through the Winter with your commitment to a 3 to 6 month cheese club membership. We promise to continue to provide quality cheeses that we have made with you in mind.  Here is how the program works.

1. Step one choose the membership drop off location and the period of time you want to commit to.

2. Complete the online shopping form.

3. Prior to your delivery we will send you an email offering a variety of our wonderful cheeses. This is a great benefit and opportunity to select cheeses that are not sold in the stores.  Simply select the cheeses as directed by the email and we will package them for you in a neat gift bag that will be delivered to the drop off point you selected.

4. Each month we will deliver 3 or more lbs of The Old Windmill Dairy artisan cheese to the location of your choice.

5. In your box you will receive a news letter with suggestive recipes on how to use your cheese. We will also include creative ways to pair cheese with foods, wine and beer. Our expert cheese makers will give you guidance in how to care for your cheese. You will be the first to know about new releases, special edition cheeses and special events (another great benefit). In other words you will have priority selection of our award winning artisan cheeses.

6. Each month your card will be charged automatically $49.50 for the time period you selected.

7. A renewal email will be sent to you as a reminder that your membership is about to expire and offering you a chance to renew.

Thanks for your commitment to buy local and to support local farms like us.

Sign up today

 

La Cumbre Beer and The Old Windmill Dairy Pairing

Round la cumbre no backgroundIt is an event that only improves with time, just like beer and cheese. Jeff and Devan from La Cumbre along with Greg and Ed from The Old Windmill Dairy have selected an awesome pairing for Monday, Sept 16, 6pm event. It is amazing how (East Meets West) Wasabi Chevre pairs with a  La Cumbre Pilsner. But for a more fantastic pairing, we cannot wait for you to try Country Thyme Chevre with the Saison from La Cumbre. These two combined enhance the delicate herb flavors in both the cheese and beer. We have a total of five pairings of beer and cheese. To clean your palate we have sliced baguettes and The Old Windmill Dairy fresh cheese curds. Come here what the expert cheese makers and brewers have to say. Book your tickets now as seats are limited and almost sold out.

 

 

Planning a Wedding. Come to the Wedding Expo Sun. Aug 25th

flyer for summer show - 8.5 x 11"Come see what local businesses have to offer. Check out the new trends. The Old Windmill Dairy is flowing with the trend. Come and make cheese for your wedding, give the gift of cheese or sign up for the cheese club as a gift to yourself. Come and see what we have to offer.

Yeah Trisha! She adopted a Nubian today 07-28-2013

ZeigeTrisha Bates from Albuquerque fell in love with the farm today. She could not get enough of our goat’s loveable kisses.

Trisha came out to adopt a goat today, but as it turns out this one choose her. Zeige Bates is her given name by Trisha. Zeige could not get enough of Trisha.  After Trisha left, I swear I heard Zeige yell out her name.

Trisha come out often, have a pick-nic, enjoy some cheese and most of all love  Zeige.

We cannot thank you enough for your support.

Ed and Michael Lobaugh

Learning how to make cheese

Ed Lobaugh is making fresh mozzarella at the Santa Fe Farmers Market

Ed Lobaugh is making fresh mozzarella at the Santa Fe Farmers Market

Looking back on my experience in learning how to make cheese, I can reflect on how difficult but rewarding my experience was. I had a hard time understanding why sometimes my mozzarella would come out beautifully and other times it would crumble. I had trouble making Feta as well. I remember placing it in the brine water and the next day I found that my cheese dissolved. Other times I can remember the smile on people face after biting into our mouth watering bries.

I wish to share my experiences with people so they can learn from my triumphs and challenges. Our next cheese class is scheduled for Sunday, August 18th at 11am. I hope to see you there so we can make some wonderful farm cheese and mozzarella.

Come meet the staff at The Old Windmill Dairy and lets share our experiences while sharing a meal of great cheese and  artisan foods.

Edible Hero Awards

The Old Windmill Dairy and many more amazing food artists, restaurants, farms, chefs and food advocates have been nominated for a hero award. These representatives are pioneers here in new mexico that are out advocating for local farming and food producers. It is amazing and rewarding to have such support like the magazine Edible, Chef Andrew Cooper from Tara, and 5 star restaurants such as Farm and Table, Zinc, Savoy, Seasona and Flying Star support local farmers.

Both Michael and I feel it is an honor  such businesses to support us. It is an honor to be nominated in the Edible Magazine. We hope that you will support us all and vote for us by completing the following form.

Four Seasons Chef Table

Four Seasons Chef Table,

 

http://ediblesantafe.com/myheroes/

Il Vicino Cheese and Beer Pairing

Cheese Curd   It was great meeting up with Zack, Tyler and David  from Il Vicino for tonights beer pairing. Guys, I am excited about our selection of cheeses and beers. I cannot wait to share this with our guests.

David nailed it on the head when he said IPA’s (hoppy flavor) brings out the spice in foods. The Chili n Hot Chevre and the Holy Chipotle Chevre  with IPA were a smash.  Tyler had some great suggestions of pairing the McIntosh cave aged goat cheese with the IPA. I did not think it would work but I was pleasantly surprised on how the fruity flavors of the IPA were enhanced. I think we were wowed and amazed tonight.

Book your tickets now as space is limited. I think you are going to be in for a nice surprise. We have 5 beer different beer pairings with 5 different cheeses planned for 6pm, Monday, August 12th.

 

Beer and Cheese Pairing at Il Vicino Brewery

Buy your ticket now for our exciting evening of cheese and beer pairing. This is a special night of where we experience the joy of pairing 5 cheeses and 5 beer. It is a delicate delicious balance how the two enhance the flavor of one another. You can truly taste the passion and commitment that both companies have in developing their craft.

There will be plenty of cheese to sample so come hungry. We also have additional cheeses for sale so you can do your own pairing at home.

Join our cheese club and receive artisan cheeses every month. We make it simple with an automatic recurring payment. You can sign up for 3 months, 6 months or 12 months. We will deliver your cheese to Ilvicino Brewery once a month. You will receive an email reminder to pick up your cheese.

Hope to see you at the event as we would like to get to know you.

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Baby Feeding, Tours, other Events

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The Old Windmill Dairy® 52 Paso Ranch Rd, Estancia, NM 87016

PO Box 834, McIntosh, NM 87032 | (505) 384-0033 | info@towdairy.com
© 2017 The Old Windmill Dairy®, All Rights Reserved


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